In this research work, the mechanical and thermal properties of reinforced films of starch, polylactic acid and cellulose nanofibers for use in the food packaging industry are investigated. Finding the effectiveness of each material by itself and their cumulative effects, studying the effects of starch, polylactic acid and cellulose nanofibers in making films and finding the appropriate portions of materials leading to the best achievable properties have been the objectives of this investigation. In this study, biodegradable nanocomposite films based on polylactic acid, starch and cellulose nanofibers as reinforcing agents were prepared using the solvent casting method. For the produced starch, nanofiber and cell films, the physical properties of thickness, color and structure were studied using the XRD and electron microscopy SEM scanning, whilst the WVP water vapor permeability and mechanical properties including tensile strength, Young modulus and tensile strength at break point, thermal properties including Tg, Tm and the crystallization percentage were investigated by the DSC and FTIR infrared spectroscopy. Scanning electron microscopy results showed the desirable uniform dispersion of starch, cellulose nanofibers with polylactic acid especially in starch and cellulose nanofibers on level (1) and polylactic acid with cellulose nanofibers on level (1.5). In the study of mechanical properties, the addition of cellulose nanofibers to starch films reduced the Young's modulus and increased the tensile strength at the rupture point. The tensile strength increased from 4.5 MPa to 6.63 MPa and 6.89 MPa for starch and cellulose nanofibers films. For polylactic acid and cellulose nanofibers films, the tensile strength increased from 8.76 MPa to 18.56 MPa and 22.69 MPa. For starch and cellulose nanofibers with polylactic acid, the tensile strength increased from 35.33 MPa to 36.99 MPa. It was also observed that the addition of cellulose nanofibers does not have considerable effects on water vapor permeability.
Abral, A. Basri, et al.."A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment," Food Hydrocolloids, vol. 93, pp. 283-276, 2019.
A. Anderson, Z. Zhan, et al, "Cinnamon extract lowers glucose, insulin and cholesterol in people with elevated serum glucose," Journal of traditional and complementary medicine, vol. 6(4), pp. 332-336, 2016.
Arora and G. Padua, "Nanocomposites in food packaging," Journal of Food science, 75(1), R43-R49, 2010.
Auras, R. A., Harte, B,.et al. "Mechanical, physical, and barrier properties of poly (lactide) films," Journal of plastic film & sheeting, 19(2), 123-135. (2003).
Engelberg, I., Kohn, J. "Physico-mechanical properties of degradable polymers used in medical applications: a comparative study," Biomaterials, 12(3), 292-304, 1991
Fazeli, M., Keley, M.et al, "Preparation and characterization of starch-based composite films reinforced by cellulose nanofibers," International journal of biological macromolecules, 116, 272-280, 2018.
Gopalan Nair, K., & Dufresne, A. "Crab shell chitin whisker reinforced natural rubber nanocomposites, Processing and swelling behavior," Biomacromolecules, 4(3), 665-657, 2003.
Halimatul, M., Sapuan, S.et al., "Effect of sago starch and plasticizer content on the properties of thermoplastic films: mechanical testing and cyclic soaking-drying," Polimery, 64, 2019.
Hassan, M. M., Le Guen,.et al., "Thermo-mechanical, morphological and water absorption properties of thermoplastic starch/cellulose composite foams reinforced with PLA," Cellulose, 26(7), 4463-4478, 2019.
Huang, J.-Y., Li,.et al., "Safety assessment of nanocomposite for food packaging application," Trends in Food Science & Technology, 45(2), 187-199, 2015
Jonoobi, M., Mathew, A. P.et al ,"Producing low-cost cellulose nanofiber from sludge as new source of raw materials," Industrial Crops and Products, 40, 232-238, 2012.
Mao, J., Tang, Y.et al, "Preparation of nanofibrillated cellulose and application in reinforced PLA/starch nanocomposite film," Journal of Polymers and the Environment, 27(4), 728-738, 2019.
Moustafa, H., Youssef, A. M.,et al., "Eco-friendly polymer composites for green packaging: Future vision and challenges," Composites Part B: Engineering, 172, 16-25, 2019.
Muller, J., González-Martínez,et al., "Combination of poly (lactic) acid and starch for biodegradable food packaging," Materials, 10(8), 952, 2017.
Rhim, J.-W., "Potential use of biopolymer-based nanocomposite films in food packaging applications," Food science and Biotechnology, 16(5), 691-709, 2007.
Shanmugam, K., Doosthosseini, H.,et al. "Nanocellulose films as air and water vapour barriers: A recyclable and biodegradable alternative to polyolefin packaging," Sustainable Materials and Technologies, 22, e00115, 2019.
Smith, P. B., Leugers, A.,et al., "Raman characterization of orientation in poly (lactic acid) films," Macromolecular Symposia,
Vásconez, M. B., Flores, S. K.,et al. "Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings," Food Research International, 42(7), 762-769, 2009
Vieth, W., Eilenberg, J. "Gas transport in glassy polymers," Journal of Applied Polymer Science, 16(4), 945-954, 1972.
Xie, X., Liu, Q., "Development and physicochemical characterization of new resistant citrate starch from different corn starches," Starch‐Stärke, 56(8), 364-370, 2004.
Daliri Shamsabadi, O. (2022). The Impact of Nanomaterials Modification by Biodegradable Materials in the Food Packaging Industry. Packaging Science and Art, 13(50), 17-27.
MLA
omid Daliri Shamsabadi. "The Impact of Nanomaterials Modification by Biodegradable Materials in the Food Packaging Industry". Packaging Science and Art, 13, 50, 2022, 17-27.
HARVARD
Daliri Shamsabadi, O. (2022). 'The Impact of Nanomaterials Modification by Biodegradable Materials in the Food Packaging Industry', Packaging Science and Art, 13(50), pp. 17-27.
VANCOUVER
Daliri Shamsabadi, O. The Impact of Nanomaterials Modification by Biodegradable Materials in the Food Packaging Industry. Packaging Science and Art, 2022; 13(50): 17-27.
)
